Controlling lipid oxidation of food by active packaging technologies

Food and Function

Volumn 4, Issue 5, 2013, Pages 669-680

  Tian, Fang ^a   Decker, Eric A ^a   Goddard, Julie M ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACTIVE PACKAGING SYSTEMS; ANTI-OXIDANT ACTIVITIES; COMMERCIAL APPLICATIONS; COVALENT IMMOBILIZATION; DEVELOPMENT AND APPLICATIONS; EMERGING TECHNOLOGIES; FREE RADICAL SCAVENGERS; INNOVATIVE STRATEGIES;

FREE RADICALS; MULTILAYER FILMS; PACKAGING MACHINES; SCAVENGING;

PACKAGING MATERIALS;

ANTIOXIDANT; FAT;

CHEMISTRY; FOOD CONTAMINATION; FOOD PACKAGING; FOOD PRESERVATION; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; REVIEW; PREVENTION AND CONTROL; PROCEDURES;

ANTIOXIDANTS; FATS; FOOD CONTAMINATION; FOOD PACKAGING; FOOD PRESERVATION; OXIDATION-REDUCTION;

EID: 84877255973     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c3fo30360h     Document Type: Review

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